February 9, 2016
One of Los Angeles’ top dining destinations, mar’sel offers a decidedly inventive twist on California cuisine in a spectacular seaside setting located along the prestigious Palos Verdes Peninsula.
A Louisiana native, Vaughan hails from two of the most iconic restaurants in the nation, working alongside Emeril Lagasse at NOLA in New Orleans, and Daniel Boulud at Restaurant Daniel in New York City. Most recently, Vaughan has been an integral part of Terranea Resort’s culinary team, recently serving as the Chef de Cuisine for Nelson’s at Terranea, as well as masterfully executing VIP Dinners for the resort, and aiding the development and execution of the successful Chef’s Table Dinner Series, which showcases the resort’s renowned “farm-to-Terranea” cuisine, alongside featured wines, to benefit a select charity.
“Chef Andrew has been a dedicated member of our culinary team,” says Terranea Resort Executive Chef Bernard Ibarra. “His cooking and interpersonal skills added to his impressive resume, make him the perfect leader to spearhead our award-winning mar’sel Restaurant.”
Under Vaughan’s leadership, the mar’sel menu will exhibit a strong focus on the respect for culinary tradition and technique. Vaughan will continue to collaborate with local fisherman, ranchers and farmers to source local and sustainable ingredients to complement what is growing in Terranea’s hilltop garden and in the mar’sel garden beds. Seasonal menu selections include: poached John Dory with hand cut nasturtium pasta, artichokes and verjus glaze, uni on toast, shaved foie gras, wild borage and red currants, and Wagyu ribeye cap with mushroom gratin, and pheasant with fregola, roasted fennel, and cabrales foam.
“I’m thrilled to begin this next chapter,” said Vaughan. “With the bounty of Terranea to draw from year round, I am able to showcase the exceptional produce grown on property and the fresh ingredients and seafood California has to offer. I am excited to create unique dishes that capture the essence of the California lifestyle, while drawing on the influences of my French culinary technique and the playful style of Spanish cuisine that infuses the spirit of mar’sel.”
mar’sel serves dinner nightly beginning at 5 p.m. and Sunday Champagne Brunch from 10 a.m. to 2 p.m.
For additional information and to make reservations, call (310) 265-2836 or visit the website at http://www.terranea.com.